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Great basic recipe! I made a few adjustments: I soaked 1 small bag of split peas and made all of them in the recipe, just doubled the liquid. I didn't add frozen peas or blend the mixture. It cooked down on its own. I used chicken broth in place of water. I used 1 cup of chopped white onion as I didn't have leeks. I added 2 cloves garlic and sauteed with the onions. I seasoned to taste with smoked paprika, white pepper, red pepper flakes and Lawry's. At the end the soup was a bit thin so I added 1/4 c. brown jasmine rice and simmered on lowest heat until tender.

thecheflady from Gig Harbor, WA /

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This was surprisingly delicious and very fresh tasting for a winter soup. I went a bit heavy on the leeks but otherwise stayed true to the recipe. My daughter thought the dill was a bit intense, so we'll try less next time.

Clares_Mom from Rockville, MD /

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I had a bag of split peas sitting in my cupboard for ages and I finally tried to make something of it. I made this recipe almost exactly as written except I used chicken instead of vegetable stock (its what I had on hand). Surprisingly delicious, with a nice depth of flavor given how few ingredients there are. I have made this soup twice in as many weeks so its definitely a keeper.

kristinah77 from Los Angeles, CA /

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I was so surprised by how much I loved this soup. I was looking for a healthier variation on a pea soup and decided to try this out despite my reservations about the dill. It was easy, surprisingly delicious and I can't wait to make it again. I added two minced cloves of garlic and went a little heavy on the leeks (about two cups). We also added a little lemon juice and pureed the whole thing with an immersion blender. Can't wait to make it again.